🇨🇳 Chinese Cuisine

生煎包 (Sheng Jian Bao)

Shengjianbao

Prep Time 120 minutes

Servings 4

Difficulty Hard

Shanghai pan-fried pork buns with a crispy golden bottom, fluffy dough top, and a burst of hot soup inside. Finished with sesame seeds and scallions.

Ingredients

1 Make dough with flour, yeast, and water, let rise for one hour.
2 Mix pork with soy sauce, ginger juice, and chopped aspic for filling.
3 Divide dough, roll wrappers, fill and pleat shut.
4 Place buns in an oiled pan, fry until bottoms are golden.
5 Add water, cover, and steam-fry until cooked through, top with sesame and scallions.

Did You Know?

Shengjianbao is over 100 years old and was originally a breakfast food sold by street vendors in old Shanghai.